I have always been in love with the Hawaiian culture, for a great many reasons. Some personal, some “Stitch”-related. One of my favorite aspects, is that everyone is “cousin”, since everyone is family and as we all know, family is never left behind or forgotten.
Well, my DVC Cousins, this week I worked to recreate two Hawaiian Classics with distinct Disney connections, the Kalua (not Kahlua as in the coffee-based spirit from south of the border, but Kalua, the Hawaiian word for second) Pulled Pork Sliders that are enjoyed each year during Epcot’s Food and Wine Festival and the DVC classic cocktail, The Aulani Sunset, from DVC’s Aulani resort.
Kalua Pulled Pork Sliders
Prior to preparation of the pork butt, prepare the Pulled Pork Rub and the Spicy Mayonnaise to the below specifications.
- To prepare the pulled pork, remove pork butt from packaging and place on cutting board. I would suggest wearing disposable gloves to prevent cross contamination. Trim any excess fat or small pieces of pork that may burn during the cooking process. In a diagonal fashion, cut shallow sliced into the fat cap side of the pork butt. Then you will paste on the exterior of the pork a binder or slather, using either yellow mustard or coconut oil (used in the video). Once slather is applied, evenly distribute the pulled pork rub onto pork, until coated on all sides. Allow for pork butt to rest for 15-30 minutes so that seasoning may absorb into meat. You will see a slight amount of liquid on pan after resting. This is intended.
- While pork butt is resting, heat grill or smoker to 225 degrees. After rest time, carefully placed pork butt onto the smoker or grill grates. Allow to cook at 225 degrees for one hour.
- After one hour, increase temperature to 250 degrees. I usually spray the meat with a mixture of 2 parts water and 1 part apple cider vinegar once or twice during the cook to prevent burning of edges and to keep the meat moist. I would suggest using an internal temperature probe to monitor meat temperature.
- Once meat has reached an internal temperature of approx. 165 degrees, carefully place meat into an aluminum pan, top with pats of butter and pineapple rings, and pour pineapple juice around pan. Cover with aluminum foil, and place back on smoker and increase temperature to 275 degrees.
- Cook pork until internal temperature has reached 203 degrees internal and in tender to probe insert. The total cook time for this size of pork butt should be in the 5 to 5 ½ hour range. Once this internal temperature has been reached, remove from smoker and allow to rest, covered, for 30 minutes. After this rest time, the internal temperature will be approx. 208 degrees.
- After 30 minute rest time, uncover and shred both the cooked pork and the two cooked pineapple rings until completely shredded.
- While pork butt is resting, this is when you should prepare the Pineapple Chutney to the below specifications.
- Toast slider buns on grill or pan/griddle until lightly browned.
- Take bottom half of toasted slider roll and add approx. 2 oz of pulled pork mixture, and then top with Pineapple Chutney and drizzle the Spicy Mayonnaise over the top. Cover with toasted slider top.
Pulled Pork Ingredients
- 4-5 Pound Pork Butt (Boston Butt)
- 2 oz. yellow mustard or coconut oil, as a binder for the seasoning
- Pulled Pork Rub (recipe below)
- 6 oz. Pineapple Juice
- ½ stick of salted butter, cut into 7-8 pats of butter
- Hawaiian Sweet Slider Rolls
Pulled Pork Rub
To prepare Pulled Pork Rub, combined ingredient in either a mixing bowl and stir to incorporate thoroughly or use an electric coffee or spice grinder and grind for 30 seconds. For ease of use, add completed Pulled Pork Rub to a spice shaker.
- 2 Tblspn Paprika
- 2 Tblspn Cumin
- 1 Tblspn Cayenne Pepper
- 2 Tblspn Chipotle Powder
- 1 Tblspn Sea Salt
- 2 Tblspn Coconut or Light Brown Sugar
To prepare Spicy Mayonnaise, combined ingredient in mixing bowl and whisk completely, until consistency is smooth and velvety. For easy of use, add blended ingredients to a squeeze bottle.
- 6 Tblspn Mayonniase
- 2 Tblspn Sriracha
- ½ Tblspn Rice Wine Vinegar
- Sea Salt (to taste)
- 1 Tblspn Olive Oil
- 1 Medium Vidalia Onion, diced
- 1 Medium Red Bell Pepper, diced
- 16 Oz. Crushed or Diced Pineapple
- 1 Tblspn Crushed Garlic
- ½ Tblspn Freshly Grated Ginger
- Sea Salt (to taste)
- 4 oz. Rice Wine Vinegar
To prepare Pineapple Chutney, add olive oil to sauté pan over medium heat and allow to come to temperature, approximately 30 seconds. Once oil is heated, add diced Vidalia onions, diced red bell peppers, crushed or diced pineapple, crushed garlic, and freshly grated ginger. Stir to incorporate and then add sea salt and rice wine vinegar. Reduce to medium-low heat and allow to simmer for 25 minutes, stirring frequently so that the ingredients do not burn. To note, the vinegar should be evaporated by the 25-minute mark or so. The consistency by the end of the sauté time should be like a warm salsa.
- 2 oz. Vodka
- 2 oz. Lemon Sour Mix
- 6 oz. Pineapple Juice
- ¾ oz. Grenadine
- Sliced Pineapple Wedge (Garnish)
To prepare Aulani Sunset, add cubed iced to a cocktail shaker. Then add the vodka, lemon sour mix, pineapple juice, and grenadine to the shaker, cover and shake. Fill cocktail glass with crushed iced and strain cocktail into glass. Garnish with a sliced pineapple wedge. Enjoy!
These were as fun to create as they were to enjoy!
I truly hope that you will give these recipes a try because, in my opinion, Remy’s was right that “we are what we eat, we then we should only want to eat the good stuff”!
Enjoy, Discover, Create, and be Fearless Chefs!
The DVC Chef